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OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!

If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.

Requested Article:

Effect of phosphate salts on the shelf-life and quality characteristics of semi-dried noodles
Tiantian Zhao, Xiao‐Na Guo, Ke‐Xue Zhu
Food Chemistry (2022) Vol. 384, pp. 132481-132481
Closed Access | Times Cited: 29

Showing 1-25 of 29 citing articles:

The role of inorganic salts in dough properties and noodle quality—A review
Mohammed Obadi, Jiyao Zhang, Bin Xu
Food Research International (2022) Vol. 157, pp. 111278-111278
Closed Access | Times Cited: 38
The effect of chitosan oligosaccharides on the shelf-life and quality of fresh wet noodles
Hao Chen, Xiao-Na Guo, Ke‐Xue Zhu
Carbohydrate Polymers (2023) Vol. 309, pp. 120704-120704
Closed Access | Times Cited: 36
Comparison of reactive species in plasma activated water from two devices and their preservation efficacy on noodles during storage
Qiaoyun Wei, Yuan Yuan, Hui‐Wen Gu, et al.
Food Control (2024) Vol. 160, pp. 110349-110349
Closed Access | Times Cited: 5
Impacts of surfactin on the qualities and gluten network structure of fresh noodles during storage
Xuepan Qi, Tingting Hong, Anying Nie, et al.
Food Hydrocolloids (2022) Vol. 138, pp. 108417-108417
Closed Access | Times Cited: 20
Effect of egg white protein on the protein structure of highland barley noodles during processing
Xiangli Ding, Zhen‐Yang Quan, Wen-Ping Chang, et al.
Food Chemistry (2023) Vol. 433, pp. 137320-137320
Closed Access | Times Cited: 12
Ratiometric fluorescent detection of total phosphates in frozen shrimp samples using catalytic active Zr(IV) modified gold nanoclusters
Yuting He, Ling Dai, Lianzhe Hu, et al.
Food Chemistry (2023) Vol. 426, pp. 136564-136564
Closed Access | Times Cited: 11
Alleviative effects of phosphates on quality deterioration of frozen dough during freeze–thaw cycles: A focus on gluten aggregation and dough fermentation
Lu Wen, Xiaolin Zhou, Tao Yang, et al.
International Journal of Biological Macromolecules (2025) Vol. 306, pp. 141729-141729
Closed Access
The interaction between starch and gluten and related wheat-based noodles quality, a review
JinRong Wang, Wenjing Qiao, Ni Bian, et al.
International Journal of Biological Macromolecules (2025) Vol. 307, pp. 142001-142001
Closed Access
Influence of long-chain inulin phosphate monoester on structural and antidiabetic characteristics of red kidney bean steamed bread
Yunhui Zhang, Zhouya Bai, Xinrui Xi, et al.
International Journal of Biological Macromolecules (2025), pp. 141965-141965
Closed Access
Evaluation of physicochemical properties and in vitro starch digestion of noodles enriched with thermally assisted potassium carbonate treated sweet potato residue
Qi Sun, Wei Zhang, Qiuhong Huang, et al.
LWT (2023) Vol. 182, pp. 114837-114837
Open Access | Times Cited: 9
Insights into the effect mechanism of acidic pH condition on the in vitro starch digestion of black highland barley semi-dried noodles
Xin-Ru Cui, Yi-Peng Bai, Xiao‐Na Guo, et al.
International Journal of Biological Macromolecules (2024) Vol. 265, pp. 130928-130928
Closed Access | Times Cited: 3
Lauric acid improved the quality of fresh noodles with/without sodium bicarbonate by altering physical properties and structure of wheat starch
Shuang‐yi Zheng, Jing Zhou, Meng‐yao Lv, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135334-135334
Closed Access | Times Cited: 3
Effect of konjac glucomannan with different viscosities on the quality of surimi-wheat dough and noodles
Geng Cao, Xueting Chen, Nan Wang, et al.
International Journal of Biological Macromolecules (2022) Vol. 221, pp. 1228-1237
Closed Access | Times Cited: 14
Effect of Bacteria Content in Wheat Flour on Storage Stability of Fresh Wet Noodles
Wen Yang, Ke‐Xue Zhu, Xiao‐Na Guo
Foods (2022) Vol. 11, Iss. 19, pp. 3093-3093
Open Access | Times Cited: 8
Inhibitory mechanism of sodium hexametaphosphate on enzymatic browning in yellow alkaline noodles
Yingying Tang, Xiao‐Na Guo, Ke‐Xue Zhu
Food Chemistry (2023) Vol. 412, pp. 135533-135533
Closed Access | Times Cited: 4
Understanding the mechanism for sodium tripolyphosphate in improving the physicochemical properties of low-moisture extrusion textured protein from rapeseed protein and soybean protein blends
Yuanlong Zhang, Shao Feng, Xia Wan, et al.
International Journal of Biological Macromolecules (2024) Vol. 272, pp. 132656-132656
Closed Access | Times Cited: 1
Lycium barbarum pulp addition improves the dough properties and gluten protein structure
Fei Hu, Yuzhu Song, Jin-Yu Li, et al.
Food Chemistry X (2024) Vol. 23, pp. 101773-101773
Open Access | Times Cited: 1
The effects of chitosan oligosaccharides on the structure and shelf-life of whole-millet cakes
Yiqing Zhu, Luman Sang, Sameh Sharafeldin, et al.
Food Chemistry (2024) Vol. 466, pp. 142267-142267
Closed Access | Times Cited: 1
Transcriptional Regulation of Small Heat Shock Protein 17 (sHSP-17) by Triticum aestivum HSFA2h Transcription Factor Confers Tolerance in Arabidopsis under Heat Stress
Ranjeet Ranjan Kumar, Kavita Dubey, Suneha Goswami, et al.
Plants (2023) Vol. 12, Iss. 20, pp. 3598-3598
Open Access | Times Cited: 2
The Effect of Sodium Tripolyphosphate and Guar Gum on Physical Characteristics of Analog Rice from Gaplek Flour
Dyah Ayu Puspitasari, Karjawan Pudjianto, Abdullah Darussalam, et al.
Jurnal Agritech (2024) Vol. 44, Iss. 2, pp. 153-153
Open Access
The Effect of Chitosan Oligosaccharides on the Structure and Shelf-Life of Whole-Millet Cakes
Yiqing Zhu, Luman Sang, Sameh Sharafeldin, et al.
(2024)
Closed Access
Spore germination and lactic acid combined treatment: A new processing strategy for the shelf-life extension of instant wet noodles
Qiaozhen Zhang, Fengying Gu, Li Tian, et al.
International Journal of Food Microbiology (2024) Vol. 423, pp. 110829-110829
Open Access
Mechanistic study on the effect of hydroxypropyl corn starch, guar gum and compound phosphates on the freeze-thaw quality of quick-frozen kuey teow
Zhong Han, Zi-Qi Ye, Xindong Xu, et al.
International Journal of Biological Macromolecules (2024) Vol. 279, pp. 135237-135237
Closed Access
Effect of surfactin on microbial content, appearance quality, and starch properties of fresh noodles during storage
Xuepan Qi, Tingting Hong, Anying Nie, et al.
Food Chemistry (2024) Vol. 467, pp. 142319-142319
Closed Access
Multispectroscopic and computational insights into amyloid fibril formation of alpha lactalbumin induced by sodium hexametaphosphate
Nasser Abdulatif Al-Shabib, Javed Masood Khan, Ajamaluddin Malik, et al.
Scientific Reports (2024) Vol. 14, Iss. 1
Open Access
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